Best Cheese Log Recipes

CREAM CHEESE LOG WITH SWEET-AND-SPICY CRANBERRY RELISH

Steps:

• For the cranberry relish: Pulse the jalapeno in a food processor until finely chopped. Add the cranberries; pulse until finely chopped (but not ground). Transfer to a bowl and stir in the sugar, scallions, orange zest and 1/4 teaspoon salt. Cover and refrigerate for at least 2 hours or overnight.
• For the cream cheese log: In a large bowl, beat the cream cheese, shredded cheese, lime zest and 1/4 teaspoon salt with a wooden spoon or spatula until well blended. Mix in the cilantro. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or overnight.
• Right before serving, unwrap the log and transfer it to a serving plate. Drain the cranberry mixture well, then carefully spoon a thick layer of it onto the cheese log, pressing all over to cover. Clean any spills from the serving plate and serve immediately with crackers or toasted bread.

HOLIDAY GOAT CHEESE LOG

Steps:

• Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
• Pour nut mixture onto a flat work surface and spread into a thin layer.
• Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.

PISTACHIO-COVERED CHEESE LOG

Steps:

• In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours.
• Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool.
• Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-inch-long log. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to 1 day). Serve with crackers.

RANCH DRESSING CHEESE LOG

Steps:

• In a stand mixer, beat together the cream cheese, mayonnaise, buttermilk and dressing mix. Add the Cheddar cheese and continue beating until thoroughly blended. Wrap the mixture in plastic wrap and place it in the freezer for 30 minutes. When firm, shape the wrapped cheese mixture into a log. Spread the pecans out on a baking sheet or a piece of wax paper. Unwrap the cheese log and roll it in the nuts to coat it on all sides. Serve with crackers or bagel chips.

CHEESE LOG

Steps:

• Combine the cream cheese, dried beef, Worcestershire sauce, green onions, and monosodium glutamate; mix well, and refrigerate until chilled.
• Mix together the chopped pecans and parsley. Roll cheese into log or ball, and roll in pecans and parsley to cover.

WALNUT & FIG GOAT CHEESE LOG

Steps:

• In a small bowl, crumble cheese. Stir in figs, 1/4 cup walnuts, pepper and, if desired, honey. Shape mixture into a log about 6 in. long. Roll log in remaining walnuts. Refrigerate 4 hours or overnight. Serve with crackers.

CRANBERRY-PECAN CHEESE LOG

Steps:

• Mix first 3 ingredients until well blended; shape into 6-inch log.
• Coat with nuts. Wrap in plastic wrap.
• Refrigerate 30 min. Serve with crackers.

CHILI CHEESE LOG

Steps:

• In a medium-sized mixing bowl, combine cream cheese, salsa and chili seasoning mix. Mix until well combined, then shape it into a log or ball. Cover the prepared ball or log with chopped pecans, then with the cheese. Refrigerate the log until you are ready to serve it.

CREAM CHEESE LOG

Steps:

• Soften cream cheese in microwave.
• Beat in garlic and pepper.
• Add finely chopped gherkins& mix well.
• Sprinkle chopped nuts onto plastic cling wrap.
• Place mixture onto nuts in a log shape and roll up with the aid of the cling wrap coating evenly.
• Chill thoroughly before serving on crackers, crisp toast triangles or slices of cucumber.
• Alternative flavourings, eg.
• chopped green pepper, finely chopped spring (green) onion, or herbs can be used in place of the gherkins.

CRANBERRY AND PECAN CHEESE LOG

Steps:

• MIX reduced-fat cream cheese, cranberries and zest; shape into 6-inch log.
• COAT with pecans. Wrap in plastic wrap.
• REFRIGERATE at least 30 minute Serve with the crackers.

PARTY CHILI CHEESE LOG

Steps:

• Put everything except the chili powder into a mixing bowl and beat until soft and smooth.
• Roll into two rolls, making the diameter of each roll a bit smaller than a round cracker.
• Sprinkle wax paper liberally with chili powder and roll each log to coat well.
• Wrap in wax paper and refrigerate for 3 or 4 days for best flavour.
• Serve with a cheese knife and assorted crackers. Freezes well.

PECAN-CRUSTED GOAT CHEESE LOG

Steps:

• Warm the bourbon and water in a small saucepan, add the peaches, and set aside until plump, about 15 minutes.
• Put the toasted pecans and Cajun seasoning in a mini chopper and pulse until the nuts are finely ground but not pasty. Spread the nut mixture on a large plate. Roll the goat cheese in the mixture, pressing firmly to coat the whole log generously.
• Slice the cheese into rounds and arrange on a platter. Top with the chopped peaches and juices.

CHEDDAR CHEESE LOG

Steps:

• Microwave cheeses to soften.
• Mix all ingredients together in large bowl, and chill till set.
• Mold into log shape.
• Roll the log in more chopped nuts.
• Chill again until firm.

CHEDDAR CHEESE BACON LOG

Steps:

• 1. Blend and beat cream cheese with cheddar cheese; add bacon, celery,onion, and W. sauce. Mix well and chill until partially firm. Form into a log shape and roll in chopped nuts or other toppings. Serve with toasted bread crusts or crackers. May be made ahead, wrapped well and frozen -to be used at a later date. Defrost day before in refrigerator.

CHEESE LOG

Steps:

• 1. Shred Colby-jack cheese.
• 2. Add cream cheese and seasonings to a bowl.
• 3. Mix cream cheese by hand.
• 4. Add Colby-jack cheese and, by hand, mix well.
• 5. Form into a log. Wrap cheese in Saran Wrap and place in refrigerator.
• 6. Refrigerate at least 1 hour before serving. *The flavors intensify overnight~~got a little KICK to it!

GRACE'S THIRD HOLIDAY CHEESE SPREAD,BALL OR LOG

Steps:

• combine all ingredients in large bowl, except for the garnish spices. mix all ingredients well.
• pour into decorative bowl to serve. u put the teaspn of parsley in with all ingreadients in bowl.
• garnish with paprika and parsley. serve the following day. spreads ball and logs all taste better the day after as all the flavors have obsorbed each other.

OYSTER CHEESE APPETIZER LOG

Steps:

• In mixer bowl, combine the cheese, steak sauce, Miracle Whip, garlic and onion. Stir in oysters and 1 cup of pecans. Shape into two 9-in. logs. Roll logs in mixture of chili powder, remaining pecans and parsley.

CRABMEAT-CREAM CHEESE LOG

Steps:

• Stack cream cheese one on top of the other on a plate.
• Mix crabmeat with cocktail sauce, spread on 5 exposed sides of cream cheese.
• Serve with Ritz Crackers.

BEST CHEESE LOG EVER!

Steps:

• Place cream cheese in a small mixing bowl, beat cream cheese with electric beater until softened.
• Add cheddar, mayo, dill pickles, onions and Worcestershire sauce.
• Cover and chill until firm or overnight.
• Roll into logs and roll into real bacon bits.
• Serve with crackers.

CHEDDAR CHEESE PECAN LOG

Steps:

• Add cream cheese to a big bowl and, using an electric mixer, beat until soft and creamy.
• Add in the milk, cayenne, Worcestershire, garlic, and cheddar cheese; continue to beat just until the ingredients are combined.
• Line an 8 x 12 inch pan with parchment paper or wax paper, making sure there is a 3-inch overhang at each of the long ends.
• Sprinkle the pecans evenly over the paper.
• Drop spoonfuls of the cheese mixture onto the pecans.
• Using a flexible rubber spatula or an offset spatula, spread the cheese into the pan, making sure you reach into the corners.
• Sprinkle the chives and parsley evenly over the cheese.
• Using the ends of the parchment, gently lift the cheese out of the pan; starting at the long end, begin rolling the cheese into a log, as if you were rolling up a jelly roll.
• Using the parchment paper, wrap the log, twisting both ends tightly; refrigerate for at least 3 hours or overnight before serving.
• Serve with crackers.